Ingredients:

Preparation:

Add flour, sugar, baking powder, sea salt, and 2 Tbsp desiccated coconut in a large bowl and whisk to combine.

Pour almond milk into a large liquid measuring cup. Add melted butter and vanilla and whisk to combine. Add wet to dry and stir.

Stir in carrot and let batter rest for 5 minutes while preheating a frying pan to medium heat.

Once the pan is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes. Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.

Cook for another couple of minutes on the other side. Keep warm in a 200-degree F (93 C) oven until all pancakes are cooked.